Sun-Dried Artichoke Spaghetti Squash

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Whew. What a week! (or I should say past week!)
Do you have those, too?
We are back from a whirlwind vacation at Disney World! It was a blast, despite one kid being sick the whole entire time! 
Spaghetti Squash – Your New Pasta Alternative
BUT – for now, lets talk about this tasty spaghetti squash that is brimming with flavor from sun-dried tomatoes, artichokes and basil. It is SOOO good.
I love spaghetti squash. I feel like it is a better alternative than pasta as it is similiar to spaghetti but full of much more of that good for you stuff: B vitamins, folate, potassium and omega – 3. It’s lower in carbs than pasta and contains more fiber and protein! (of course it tastes different than pasta, though, so don’t just dig in thinking you are getting that starchy noodle taste)
So what’s not to love about spaghetti squash?
Well, err, that was a silly question.
Because I love it all.
Evidenced by our other spaghetti squash recipes:
So let’s dig in to this new recipe and why you will love this:

  • Lower Carbs
  • Healthy
  • Tasty
  • Flavorful Filling
Let’s get to the kitchen pronto! If you make this, tag @badtothebowl

Sun-Dried Artichoke Spaghetti Squash

Recipe by SarahCourse: Main

Less carbs, full of flavor and healthy spaghetti squash is your new weeknight favorite!


  • 1 small spaghetti squash

  • 1 – 14 oz. can artichoke hearts

  • 2 cups fresh spinach

  • 1/2 cup chopped sweet onion

  • 1/3 cup cooked chickpeas

  • 1/3 cup julienned sun – dried tomatoes

  • 1/4 cup spaghetti sauce

  • 1 tsp minced garlic

  • 1 tsp garlic salt

  • 2 1/2 – 3 tsp dried basil

  • pinch of pepper

  • pinch of red pepper flakes

  • avocado slices


  • Cook spaghetti squash. My preferred method is to roast it whole. Preheat oven to 375 degrees. Put the whole spaghetti squash in shallow dish or on roasting pan. Cook in oven for 30 – 45 minutes. I usually check on it after 30 minutes and do a fork test, i.e. take a fork and try to pierce the skin. IF it pierces through, it is done! If it is just soft, I usually then rotate the squash so the bottom part is now on the top. After your squash is done, let cool until you can safely, cut ends off, cut in half and scoop seeds and pulp out. Once you have scooped the pulp and seeds, take a fork and easily remove the spaghetti strands. Put these in a bowl and set aside.
  • Sauté your onion and garlic in large skillet on stovetop. If it starts to burn, add a little water.

  • Add your artichokes and spaghetti squash and mix well with onion and garlic.
  • Add chickpeas, sun-dried tomatoes, basil, salt and peppers. Mix well.
  • Add spaghetti sauce, mix well. Then add fresh spinach and stir together all ingredients until spinach is wilted.
  • Place finished dish in a bowl, top with avocado!

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